This cake is a twist on the classic Delizia al Limone, the individual dome-shaped sponge cakes filled and covered with lemon cream that are so popular in pastry shops along the Amalfi Coast. It’s really quite simple to make yet it looks really effective—perfect for a special occasion. For the lemon concentrate, I use my Lemon Concentrate recipe. Otherwise, use lemon extract.

Ingredients

Serves 8

For the sponge

For the cream

For the limoncello syrup

To decorate

Method

This homemade concentrate is so handy to have for a refreshing drink at anytime. You know what’s in it and, as it’s pure concentrate, you only need a small amount. So when you need refreshing, pour a little into a glass and top up with plain or sparkling water. For anyone with a cold or sore throat, dilute with hot water for a warm soothing drink. You can also make this with oranges, clementines and even grapefruits.

Ingredients

Makes approx. 500ml (18fl oz)

Method

Put all the ingredients in a saucepan along with 6 lemon halves and bring to the boil. Allow to boil for 10 minutes, stirring from time to time. Remove from the heat, place the lemon halves in a sieve or ricer and squeeze any juice back into the pan with the rest of the liquid. Discard the lemon halves. Pour the lemon concentrate into sterilized glass bottle/s, leave to cool, then seal tightly. Store in the fridge. Once opened it will last for several weeks.

Extracted from Gennaro Contaldo’s Limoni (Pavilion Books). Image credit to David Loftus.

Ingredients

Cupcakes

Buttercream

Decorations

Method

To make these delicious cupcakes, preheat your oven to gas mark 4. Line 2 x 12 hole muffin tin with 20 muffin cases. Using an electric whisk, whisk together the butter and sugar for 2–3 minutes until light and fluffy. Beat in the eggs one at a time, then add the vanilla bean paste and stir well. Add the flour and baking powder to the egg mixture and beat well to combine. Divide the mixture evenly between the muffin cases and bake for 20 minutes until they spring back when touched and a skewer inserted comes out clean. Cool in the muffin tins for 5 minutes, then transfer to a cooling rack to cool completely. 

To make the buttercream, beat the butter until soft and creamy then stir in the vanilla bean paste. Gradually sift and beat in the icing sugar. Place the buttercream in a piping bag fitted with a swirl nozzle. Pipe pipettes of icing on each cupcake, then sprinkle the sprinkles on top of each and top with a mini flag before serving.  

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